Any advice about substituting fresh cabbage for sauerkraut? Just do it straight? Add salt? Add vinegar? Thanks.

f52otf
  • Posted by: f52otf
  • March 1, 2011
  • 15543 views
  • 3 Comments

3 Comments

fiveandspice March 2, 2011
Sauerkraut is a kind of fermented cabbage, so it's definitely very different from fresh cabbage. If you need to make something similar from fresh cabbage, thinly slice the cabbage and cook it (covered) with 2 chopped apples, some caraway, a tsp. sugar, a couple tsp. salt, and a good splash of vinegar. Cook for about an hour (until quite soft), then taste it and adjust the sugar, salt, and vinegar to your liking. You can keep cooking it even longer if you'd like, too.
 
hardlikearmour March 1, 2011
Fresh cabbage and sauerkraut have different textures as well as flavors. I'd definitely want to cook the fresh cabbage to soften it, plus add salt and vinegar if I was trying to substitute it for sauerkraut.
 
Sam1148 March 1, 2011
What's the specific application?

I'll sauteed cabbage with caraway seed and hit with vinegar for somethings.
 
Recommended by Food52